In a bowl, combine the first three ingredients and mix well.
"Butter" four pasta sheets with the ricotta mixture and set aside.
in a 13" x 9" baking dish, pour in 1 cup of sauce and then place the prepared pasta sheets on top of the sauce.
top with basil leaves, and sprinkle 3/4 cup of mozzarella, and 1/3 cup of the Parmesan/Romano or Granda Pandano.
Repeat for the next layer.
Cover the last layer with past sheets and remaining cheese.
Cover the dish with foil and bake at 375 for 30 minutes.
Remove foil and bake until bubbly.
1 cup basil pesto
1 cup ricotta cheese
1 cup cream cheese (softened)
10 oz. grated mozzarella
1 1/4 cups of fresh Parmesan/Romano or Granda Pandano
3 cups of tomato sauce
1 cup fresh basil leaves (packed)
12 sheets dry "no boil" lasagna pasta